Ewedu RecipeOrigin: Nigeria Period: Traditional |
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Ewedu is the Nigerian name for the leaves of the saluot or Jute plant, also known as Melokheya (or Malukhia or Melokhia) and Jew's Mallow. It is a very popular vegetable across Asia, the Middle East and North Africa. Seeds can be bought from specialist seed merchants. You can buy frozen leaves in many Asian supermarkets. The dried leaves are aslo used as a thickener for stews. Like okra they are very mucilaginous and are a good source of beta carotene. If you can't get any substitute a 50/50 mix of shredded spinach and finely-shredded okra. Ingredients
400g young ewedu (Jute) leaves (substitute common mallow leaves, a related plant, in Europe) 
Ewedu Preparation:Method:Strip the ewedu leaves from their stem then wash them and shred on a chopping board. Add 250ml water to a pot and bring to a boil. Add the shredded ewedu along the iru and the baking soda. Cove and allow to boil briskly for 10 minutes then season to taste and continue cooking for a further five minutes. This dish can be served as a an accompaniment to a main course or it can be served on a bed of rice or with fufu. |
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